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Gumbo

Prep Time:

15 Minutes

Cook Time:

45 Minutes

Serves:

4 Servings

Level:

Advanced

About the Recipe

Gumbo is the soul of Louisiana cooking—a dish steeped in tradition, flavor, and history. This hearty stew brings together the culinary influences of Creole, Cajun, African, French, and Spanish cultures, making it a true melting pot of flavors. Known for its rich, roux-based broth, gumbo is typically loaded with a combination of proteins like chicken, sausage, and seafood, alongside fresh vegetables and aromatic spices.

Whether you’re serving it for a festive gathering or a cozy family dinner, gumbo is more than just a meal—it’s an experience. Each bite tells a story of heritage and hospitality, inviting you to savor the warmth and boldness of the South. Pair it with fluffy white rice, and you’ve got a dish that’s as comforting as it is unforgettable.

In our house we love to travel around the world through food! this recipe will instantly transport you right to Louisiana, for a soulful and delish experience. It is sure to warm your soul from the inside out!

Bon Appetit!

Ingredients

For the Roux:

  • 1/2 cup vegetable oil

  • 1/2 cup all-purpose flour

For the Gumbo:

  • 1 lb andouille sausage, sliced

  • 1 lb chicken thighs, diced

  • 1 lb shrimp, peeled and deveined

  • 1 onion, diced

  • 1 green bell pepper, diced

  • 2 celery stalks, diced

  • 3 garlic cloves, minced

  • 6 cups chicken broth

  • 1 can (14 oz) diced tomatoes

  • 1 cup okra, sliced (optional)

  • 2 tsp Cajun seasoning

  • 1 tsp smoked paprika

  • 1/2 tsp dried thyme

  • 2 bay leaves

  • Salt and pepper to taste

  • Cooked white rice (for serving)

  • Green onions and fresh parsley (for garnish)


Preparation

Step 1. Prepare the Roux

  • Heat oil in a large pot or Dutch oven over medium heat. Gradually whisk in the flour until smooth. Cook, stirring constantly, until the mixture becomes a deep, rich brown (about 20-25 minutes). Be patient, as this step enhances the gumbo’s flavor.

Step 2. Cook the Sausage and Chicken

  • Once the roux is ready, add the sliced sausage and chicken to the pot. Cook for 5-7 minutes, stirring occasionally, until browned. Remove and set aside.

Step 3. Sauté the Vegetables

  • Add the onion, bell pepper, and celery to the roux. Cook for 5-7 minutes until softened, then add the minced garlic and cook for another minute.

Step 4. Add Liquids and Spices

  • Gradually pour in the chicken broth while stirring to combine. Add the diced tomatoes, okra (if using), Cajun seasoning, smoked paprika, thyme, bay leaves, salt, and pepper. Stir well.

Step 5. Simmer the Gumbo

  • Return the sausage and chicken to the pot. Lower the heat, cover, and let it simmer for 45 minutes, stirring occasionally.

Step 6. Cook the Shrimp

  • Add the shrimp to the pot during the last 5-10 minutes of cooking. Stir gently and cook until they turn pink and opaque.

Step 7. Adjust Seasoning

  • Taste the gumbo and adjust the seasoning as necessary. Remove the bay leaves before serving.

Step 8. Serve

  • Serve the gumbo over cooked white rice. Garnish with sliced green onions and fresh parsley for added color and flavor.


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